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Pumpkin Enchilada Breakfast Casserole - Modern Alternative KitchenModern Alternative Kitchen

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Written by Kimball Young, from Heavy on Wholesome

If you’ve ever hopped over to my blog, Heavy on Wholesome, you know by now I am pumpkin obsessed.  To the point of buying pretty much every single pumpkin item I can find.  My husband and I store literally cases and cases of pumpkin puree, because, you know, we don’t ever want to risk being without pumpkin.  When I think of all the pumpkin dishes we’ve enjoyed over the years it kinda makes me feel like Bubba Gump with his shrimp, only with pumpkin.   Pumpkin lattes, pumpkin cheesecake dip, pumpkin smoothies, pumpkin quesadillas, grain-free pumpkin bread…you get the picture.

Yep.  We’re hard core.

Last week it was my turn to take a brunch dish to my MOPS meeting, so I decided to make a pumpkin dish.  I didn’t know exactly what it would be until I looked around my cupboards and in my fridge to see what I could come up with.

  • 1 15 ounce can pumpkin puree
  • 1 cup whole milk
  • 1 cup cream
  • 8 eggs
  • 6-8 corn tortillas
  • 2 cups shredded cheddar
  • approximately 6 large yukon gold potatoes
  • 2 teaspoons Real Salt, divided
  • 2 teaspoons chili powder, divided
  • 2 teaspoons garlic powder, divided
  • 2 teaspoons oregano, divided
  • 3 teaspoons ground cumin, divided
  • 1 teaspoon cinnamon, divided
  • 1/2 teaspoon black pepper, divided

The night before:
Wash and cut potatoes into bite-sized pieces.  Sprinkle with half the spices and mix well.  Sauté in a little bit of oil (I used avocado oil) over medium-high heat until potatoes get a bit of color and lose a bit of starchiness.  You don’t need to cook them completely, they will bake inside the casserole.

In a large mixing bowl, beat the eggs.  Add in remaining spices, pumpkin puree, milk and cream.  Whisk until well incorporated.

In a greased 9×13 baking dish, lay 3-4 corn tortillas.  Tear tortillas in half if you need to to make them fit.  Cover with half of the potatoes.  Sprinkle with half the cheese.  Layer with remaining tortillas and potatoes.  Pour egg mixture over the layer.  Top with remaining cheese.  Cover, and allow to chill overnight.

In the morning:
Bake casserole for 60 minutes, covered, at 350 degrees.  Uncover and bake for an additional 10-15 minutes, or until eggs are completely set and cheese is bubbly.

Serve with guacamole, pico de gallo, sour cream, or any other garnishes you like.

This casserole holds well and is delicious hot right away or reheated later.  I think it’d also be delicious with the addition of bacon, or even some shredded chicken.

What is the most unusual way that you have used pumpkin?

This is the writings of:

jill

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2 Comments

  1. […] pumpkin obsession continues!  Hop on over to Modern Alternative Kitchen today to see my recipe for Pumpkin Enchilada Breakfast […]

    Reply

  2. I sure do miss this blog. Ready to start it up again? 🙂

    Reply

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